Grilled Stuffed Turkey Breast over Garlic Couscous

I was in the mood for turkey but didn’t want to heat up my whole house by making it in the oven.  At the same time, I didn’t want to just grill the cutlets. How boring! So, I decided to make a rollatini with fresh basil, spinach, and goat cheese and throw it on the grill. The result was delicious and healthy, and the oven stayed off!—Jennifer

What you’ll need:

1 package turkey cutlets

1 package fresh spinach

2 basil leaves, chopped

3 cloves of garlic, chopped 

½ sweet onion

Extra virgin olive oil

Goat cheese

Salt, to taste 

Pepper, to taste

2 tbsp garlic powder

1 box of Near East garlic couscous

Place the cutlets between two pieces of plastic wrap and bang them out so they are nice and thin.

Combine salt, pepper, garlic powder and 1/2 cup olive oil. Marinade cutlets with mixture and place in refrigerator.

Prepare couscous according to directions. While couscous is cooking (approximately 30 minutes), combine garlic, basil and onion in large skillet and add 3 tablespoons of olive oil. Place spinach in the pan and toss, cover and cook until it wilts. 

Take the cutlets from refrigerator and lay them flat. On each cutlet, spread a layer of goat cheese and add the spinach mixture in the center of the cutlet, and then roll. 

Grill for about 5 minutes on each side at 400 degrees. Serve over the couscous and enjoy!